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BS EN 16466-1:2013
Vinegar. Isotopic analysis of acetic acid and water <sup>2</sup>H-NMR analysis of acetic acid
Vinegar. Isotopic analysis of acetic acid and water <sup>2</sup>H-NMR analysis of acetic acid
Released: 2013-01-31
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180.00 EUR
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18.00 EUR
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Reading the standardfor 24 hours
54.00 EUR
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In stock
180.00 EUR
BS ISO 21983:2019
Guidelines for the harvesting, transportation, separation of stigma, drying and storage of saffron before packing
Guidelines for the harvesting, transportation, separation of stigma, drying and storage of saffron before packing
Released: 2019-11-14
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180.00 EUR
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18.00 EUR
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54.00 EUR
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180.00 EUR
BS ISO 24052:2022
Spices and condiments. Dried sumac. Specification
Spices and condiments. Dried sumac. Specification
Released: 2022-06-17
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180.00 EUR
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18.00 EUR
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54.00 EUR
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180.00 EUR
BS ISO 5671:2023
Spices and condiments. Dried chive (Allium schoenoprasum L.), cut and ground. Specification
Spices and condiments. Dried chive (Allium schoenoprasum L.), cut and ground. Specification
Released: 2023-05-24
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151.20 EUR
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15.12 EUR
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Reading the standardfor 24 hours
45.36 EUR
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151.20 EUR
BS ISO 7927-2:2023
Spices and condiments. Fennel seed, whole or ground Sweet fennel seed specification (Foeniculum vulgare var. panmorium)
Spices and condiments. Fennel seed, whole or ground Sweet fennel seed specification (Foeniculum vulgare var. panmorium)
Released: 2023-07-17
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180.00 EUR
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18.00 EUR
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54.00 EUR
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180.00 EUR
BS ISO 7927-1:2023
Spices and condiments. Fennel seed, whole or ground Bitter fennel seed specification (Foeniculum vulgare P. Miller var. vulgare)
Spices and condiments. Fennel seed, whole or ground Bitter fennel seed specification (Foeniculum vulgare P. Miller var. vulgare)
Released: 2023-06-19
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180.00 EUR
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18.00 EUR
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54.00 EUR
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180.00 EUR
24/30469246 DC
BS ISO 1003 Spices and condiments— Dried Ginger (Zingiber officinale Roscoe) - Whole/ Pieces & Ground. Specification
BS ISO 1003 Spices and condiments— Dried Ginger (Zingiber officinale Roscoe) - Whole/ Pieces & Ground. Specification
Released: 2024-04-09
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24.00 EUR
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24.00 EUR